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| Effects of Cold Storage Time of Yellow-Feathered Broiler Carcass on Eating Quality of Chinese Stir-Fried Chicken from Mengshan |
| XU Mengshan, YAO Yuan, SUN Jingxin, HUANG Ming, LI Xianyao, ZHAO Jihua, FENG Yongsheng, MENG Fansheng |
| 1.College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China; 2.National Center of Meat Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China; 3.College of Animal Science and Technology, Shandong Agricultural University, Tai’an 271000, China; 4.Shandong Jihua Poultry Breeding Co. Ltd., Rizhao 276522, China; 5.Qingdao Institute of Animal Husbandry and Veterinary Medicine, Qingdao 266100, China; 6.College of Life Sciences, Linyi University, Linyi 276005, China |
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Abstract In this study, the effects of yellow-feathered broiler carcasses stored at 0–4 ℃ for different durations (0, 24 and 48 h) on the eating quality of Mengshan stir-fried chicken were investigated. Stir-fried thigh and breast meat were sampled for the determination of color, texture, pH value, water-holding capacity, volatile contents and sensory evaluation. The results showed that the brightness value (L*) of stir-fried breast meat in the 0 h (control) and 24 h groups were significantly higher than that in the 48 h group (P < 0.05), while the L* of stir-fried thigh meat in the 24 h group was significantly higher than that in the other groups (P < 0.05). The hardness of stir-fried thigh and breast meat in both the 0 h and 24 h groups was significantly higher than that in the 48 h group (P < 0.05). Sensory evaluation showed that while aroma scores were significantly lower (P < 0.05) in the 48 h group and color scores in the 24 h group were significantly higher (P < 0.05), there were little differences in taste, appearance and overall sensory scores among all groups (P > 0.05). Therefore, yellow feather broiler carcasses should be stir-fried within 24 hours postmortem for better eating quality of Mengshan stir-fried chicken.
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XU Jinhua, MAO Yuan, QIAO Lu, YANG Zhen, HU Xin, XU Xiaodong, JIA Fanghui, LI Jincheng, MU Yingchun. Comparative Analysis of Eating Quality and Nutritional Quality in Whiteleg Shrimp (Litopenaeus vannamei) from Three Aquaculture Environments[J]. Meat Research, 2026, 40(4): 1-8. |
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2019, Vol. 33 
